Parmesan-Fried Eggs over Kale-Tomato Spaghetti
Ingredients
- 8 oz whole wheat spaghetti
- 5 Tbsp olive oil, divided
- 6 large eggs
- 1 Tbsp minced garlic
- 2 pints grape tomatoes
- 2 (5-oz) pkg baby kale and spinach blend
- ½ tsp salt
- ½ tsp pepper
- 1 cup freshly grated Parmesan cheese
Instructions
- Cook spaghetti according to package directions.
- Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Crack 6 eggs into skillet. Cover and cook 3 minutes or until whites are set and yolks are cooked to desired doneness.
- Cook garlic in ¼ cup hot oil in a large skillet over medium-high heat 30 seconds. Add tomatoes; cook 1 to 2 minutes. Stir in kale, in batches, and cook 1 to 2 minutes or until wilted.
- Combine pasta, kale mixture, salt, and pepper. Divide pasta among 6 bowls; top each serving with 1 fried egg, and sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
448
|
448
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 19 | 19 |
| Carb (g) | 46 | 46 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 520 | 520 |
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